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Lobster Mac and Cheese



10 ounces uncooked jumbo pasta shells

3 4-6 ounce lobster tails

3 tablespoons truffle butter or regular butter

1 clove garlic, minced

2 ½ tablespoons all-purpose flour 

2 tablespoons unsalted butter

1/2 cup shredded white Cheddar cheese

1/2 cup shredded raclette cheese

1/2 cup shredded gouda cheese

1/2 teaspoon salt

¼ teaspoon pepper

3 cups milk

½ pound cooked lobster claw meat 

1 pinch nutmeg (optional)

½ cup panko bread crumbs



Cook the shells al dente according to the package directions and drain.

Remove the lobster tails from shells and split down the middle to remove the vein. Slice into 2 inch pieces and set aside.


Melt the unsalted butter in a large sauce pan over medium heat. Add the flour, salt and pepper and whisk to combine. Continue cooking until it begins to bubble. Cook for about another minute, whisking occasionally.


Whisk in the milk and reduce the heat to medium-low. Cook 2-3 minutes stirring frequently.

Stir in cheeses, and cook over low heat until the cheese is melted.


While the cheese sauce is cooking melt the truffle butter over medium heat and add the lobster meat. Cook about 2-3 minutes per side or until done then add the garlic and cook one additional minute. Remove from the heat and set aside. Add the pasta shells to the pan then pour the cheese sauce over. Stir to combine then fold in the cooked claw meat.


Top with the breadcrumbs. Place on the middle rack in the oven and place the broiler on high. Cook 3-4 minutes or until the breadcrumbs have browned, watching frequently to make sure it doesn’t burn. Serve and enjoy.

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